Technical professional cooking courses 2018 for cooking home or at restaurants

Transcription

1 Technical professional cooking courses 2018 for cooking home or at restaurants Learn the techniques of the professional cooking to be used in the gastronomic field for work, or at home Tuesday, Wednesday, Thursday, Friday 19:00-22:00 Reservations tel /06 Tuesday Crescentine, tigelle and piadine 06/06 Wednesday Cooking with fruit: sweet and salty Menù: Strawberry risotto, Ravioli with pear, gorgonzola and walnuts, Fillet with oranges 07/06 Thursday Sauces and condiments Menù: Bolognese sauce, Amatriciana sauce, Genoese pesto 12/06 Tuesday Fresh pasta Menù: Tortelloni with butter and sage, Mezzelune with shrimps, Ravioli with burrata and asparagus 13/06 Wednesday The traditions of southern Italy Menu: Gnocchi alla sorrentina, Aubergine parmigiana, Sicilian caponata 14/06 Friday How to cook fish: first and second dishes Menu: Mediterranean anchovies tartare, sea bass ravioli, stuffed calamari 19/06 Tuesday Summer menu Menù: Garganelli with summer vegetables, Chicken salad with crispy vegetables in parmesan sauce, Mascarpone with fresh fruit 20/06 Wednesday Tradition in a vegetarian key Menù: Aumbergine and ricotta ravioli with tomatoes and mint, Chickpea porridge with ricotta and vegetable cruditè, Yougurt Bavarese with raspberry sauce 21/06 Thursday Fresh pasta Menù: Strozzapreti with sausages ragù, Gnocchi with guanciale, ricotta and rocket salad, Salmon mezzelune with chieves

2 26/06 Tuesday First and second courses with meat Menu: Tagliolini with white rabbit ragù, Chicken with white pepper, Spicy turkey with yogurt 27/06 Wednesday Leavened products Menù: Calzoncini with olives and tomatoes, Focaccia with sausage, Pizza margherita 28/06 Thursday The first dishes of southern Italy Menù: Orecchiette with cime di rapa, Tagliolini with sicilian tuna ragù, Pasta alla norma 03/07 Tuesday Traditional Emilia-Romagna menù Menù: Tortelloni with butter and sage, Straccetti with balsamic vinegar and parmesan, Tiramisù 04/07 Wednesday Cooking with fruit Menù: Fresh spaghetti with pesto almonds, Turkey bocconcini with ananas, Apricot pie 05/07 Thursday First and second courses with fish Menù: Garganelli with zucchini and shrimps pesto, Livornese codfish,tuna in pistachio crust 10/07 Tuesday Crescentine, tigelle e piadine 11/07 Wednesday Summer menu Menù: Garganelli with summer vegetables, Chicken salad with crispy vegetables and Parmensan sauce, Mascarpone with fresh fruit 12/07 Thursday Rice, cereals and legumes Menù: Quinoa colored with vegetables and herbs, Spelled salad, cherry tomatoes and zucchini flavored with marjoram, Risotto with pumpkin flowers 17/07 Tuesday First and second courses with meat Menù: Tagliolini with white rabbit ragù, Baked chicken breast in roast sauce, Lonza with thyme and olives 18/07 Wednesday Fresh pasta Menù: Tagliatelle with ragù, Tortelloni with butter and sage, Potato gnocchi with tomato and parmesan sauce 19/07 Thursday Aperitifs and finger food Menu: Zucchini flowers au gratin, Arancini, Arrosticini with sesame, Barchette with mortadella mousse 24/07 Tuesday Tradition in a vegeterian key Menù: Spelled strozzapreti with vegetable ragù, Almond tofu spumini with herbs and fresh spinach, Vegetable pie

3 25/07 Wednesday First and second courses with fish Menù: Tuna tartare with avocado sauce, fresh spaghetti with mussels and basil pesto, swordfish rolls with raisins and orange sauce 26/07 Thursday The leavened products Menù: Pizza margherita, Focaccia with cherry tomatoes, Bread sticks 31/07 Tuesday Traditional menu Menù: Tortelloni with butter and sage, Mediterranean chicken, Tiramisù 01/08 Wednesday Summer dishes Menù: Trofie with Pesto and green Beans, Zucchini omelette with mint, English Soup 02/08 Thursday First and second courses with fish Menù: Gnocchetti with sicilian tuna sauce, Sea bream fillet in crust, Sardine in Saor 07/08 Tuesday La pasta fresca Menù: Tagliatelle with ragù, Orecchiette with cime di rapa, Strozzapreti with sausages ragù 09/08 Thursday Rice, cereals and legumes Menù: Risotto with strawberries, Quinoa colored with erbs and vegetables, Spelled salad with cherry tomatoes and zucchini flavoured with marjoram 14/08 Tuesday Sauces and condiments of the italian tradition Menù: Bolognese ragù, Summer pesto with pistachios, Sicilian tuna pesto 16/08 Thursday Stuffed fresh pasta Menù: Tortelloni with butter and sage, Agnolotti del Plin, Tortellini 21/08 Tuesday Traditional menu Menù: Tagliatelle with ragù, Veal strips with rocket, parmesan and balsamic vinegar, Panna cotta with red fruits 23/08 Thursday The leavened products Menù: Pizza margherita, Focaccia with cherry tomatoes, Focaccia of Recco 28/08 Tuesday Summer menu Menù: Tagliolini with summer vegetables, Trofie with pesto and green beans, Fruit tart 29/08 Wednesday The tradition in a vegetarian key Menù: Fresh pasta with trapanese pesto, Chickpea olivette in yogurt sauce, Tortini with chocolate

4 30/08 Thursday Aperitifs and finger food Menù: Mozzarella in carrozza, cream puffs filled with cream, goat cheese and salmon, Arrosticini with sesam and honey, Mini rice arancine 04/09 Tuesday Traditional menu Menù: Tortelloni with butter and sage, Straccetti with balsamic vinegar, rocket and parmesan, English soup 05/09 Wednesday Fresh pasta Menù: Dry passatelli with soft cheese and crispy bacon, Tagliatelle with ragù, Ricotta and spinach ravioli with Parmesan sauce 06/09 Thursday First and second dishes with fish Menù: Sea bass and potatoes ravioli, Octopus with potatoes,sea bream with olives and capers 11/09 Tuesday Crescentine, tigelle e piadine 12/09 Wednesday Sauces and condiments of the italian tradition Menù: Alla gricia sauce, Sausage ragù, Genoese pesto 13/09 Thursday Rice, cereals and legumes Menù: Quinoa colored with erbs and vegetables, Spelled salad with cherry tomatoes and zucchini, flavored with marjoram, Risotto with pumpkin flowers 18/09 Tuesday Fresh pasta Menù: Tortellini, Ravioli with gorgonzola cheese pears and walnuts, Orecchiette with cime di rapa 19/09 Wednesday Traditional dishes Menù: Tortelloni with butter and sage, Straccetti with balsamic vinegar, rocket salad and parmesan, Tiramisù 21/09 Friday Aperitifs and finger food Menu: Mozzarelle in carrozza, Rice arancine, Bruschette figs and raw ham, Barchette with mortadella mousse 25/09 Tuesday Cooking with fruit Menù: Ravioli with figs, Fillet with orange, Swordfish rolls with raisins flavored with orange 26/09 Wednesday First and second courses with fish Menù: Seafood risotto, Stuffed calamari, Swordfish rolls with raisins and orange sauce 28/09 Friday The leavened products Menù: Pizza margherita, Focaccia with cherry tomatoes, Bread sticks

5